| 摘要 |
PURPOSE:To obtain the subject soy sauce significantly shortened in aging period compared to the case with conventional ones, having good flavor unique to fish and shellfish, free from fish-specific offensive odor, also exhibiting mellow scent, appearance and disposition each virtually the same as conventional soy sauce made from soybeans. CONSTITUTION:This soy sauce is obtained by the following process: a fish and shellfish stock is either autolyzed, subjected to enzymolysis in the presence of enzyme(s), or subjected to autolysis and enzymolysis concurrently, and the resultant decomposed product is mixed with soy koji(malt for soy sauce) and common salt followed by fermentation and aging. |
